Susan Spicer, 'Crescent City Cooking'

Prep time: 45 minutes

This is a fantastic dish that I came across when I was researching Caribbean food on the Internet. The recipe was cryptic -- just a list of ingredients with no measurements or instructions. But I was so intrigued by the use of curry, black pepper and Angostura bitters that I developed my own method (and added fresh herbs). This pilaf is substantial enough to eat on its own, but heavenly when served alongside grilled fish or shrimp.

1 Tbsp. vegetable oil

1 Tbsp. butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

2 garlic cloves, minced

1 Tbsp. curry powder

1/2 tsp. black pepper

2 cups medium- or long-grain rice

1 large tomato, peeled, seeded, and diced

1 pound lump crab meat, picked free of shells

1 1/2 cups canned unsweetened coconut milk

1 tsp. Angostura bitters

1 Tbsp. lime juice

1 tsp. salt

Hot sauce

1/4 cup finely sliced scallions

1/4 cup each chopped fresh basil and/or cilantro, optional

Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot and garlic. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 2-3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomato, crab meat, coconut milk, 1 1/2 cups water, bitters, lime juice and salt, and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Stir the rice and season it with the salt and hot sauce. Serve garnished with scallions and herbs.

If your pilaf begins to dry out, you may want to moisten it with a little more coconut milk before serving.

Serves 4